This edited volume provides up-to-date information on recent
advancements in efforts to enhance microbiological safety and
quality in the field of food preservation. Chapters from
experts in the field cover new and emerging alternative food
preservation techniques and highlight their potential
applications in food processing. A variety of different natural
antimicrobials are discussed, including their source, isolation,... more...

Presents the latest research in the control of foodborne pathogens.
Emphasizes traditional and emerging techniques as well as current
applications for the inactivation of microorganisms to reduce
illness and enhance food safety and quality.

Twelve years have passed since its last edition - making
Antimicrobials in Foods, Third Edition the must-have resource for
those interested in the latest information on food antimicrobials.
During that time, complex issues regarding food preservation and
safety have emerged. A dozen years ago, major outbreaks of
Escherichia coli O157:H7 and Listeria monocytogenes had not yet
occurred, consumer and regulatory demands for improved food safety
were just... more...

Pathogens and Toxins in Foods: Challenges and Interventions offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The book begins with chapters that help readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food... more...